Onion soup with Madeira

a good thick slice of butter

large onions – 3, peeled and sliced

bay leaves - 2

flour – 2 tablespoons

white wine – 250mls

chicken or vegetable stock – 1 litre

Madeira 3-4 tablespoons

sourdough bread – 8 small slices

Gruyere, thinly sliced – 75g

Melt the butter in a heavy-based saucepan, add the sliced onions and the bay leaves and let them cook, without colour, over a medium heat. You want them to be soft and slightly sticky, which will take a good 25 minutes. Don’t hurry them. When they are ready, stir in the flour, cook for a minute or two then pour in the white wine and then the stock, bringing it to the boil. Season with salt and black pepper. Turn the heat down so that the soup simmers, and leave it, but stir occasionaly for a good 30-40 minutes. Add the Madeira and continue simmering for 5 -10 minutes.

Toast the bread on one side then cover the other with the sliced Gruyere. Check the soup for seasoning then spoon into ovenproof bowls. Float the slices of bread on top and place under the grill for a couple of minutes till the cheese has melted.